Kameman Genmaishu

Japan

In theory it is impossible to ferment whole brown rice unless it is sprouted (which is what used to be done in ancient times) however Genmai-zake ie brown rice sake means that the husk of the rice has not been polished off. Rather, the whole rice grain is crushed to expose the inner part of the grain to allow fermentation. Genmai-zake needs twice as much rice than would usually be required to make the same quantity of sake made from polished rice.

This style also requires extra attention with longer soaking and steaming times. Soaking for Genmai-zake takes around 14 hours, whereas soaking for typically polished rice ranges from 1 minute for highly polished rice to around 1 hour for less polished. This long soak time is followed by a double steaming process. During the fermentation of the Genmaishu, Takeda-san has to implement complicated additions of koji rice, steamed rice and water at very specific intervals of the ferment period to to achieve the exact result he wants in the finished sake. Kameman also needs to age the sake before it is at its optimum drinking condition. It is incredibly rare to see a sake made from brown rice. ⁠

The Genmaishu displays a beautiful brown sugar and roasted cocoa bean nose with a lovely balanced sweetness on the palate with tastes of ‘Christmas cake’ dried fruit and spices. Kameman have achieved the perfect balance of sweet/savoury/dry to make this a well balanced sake with great palate weight. As this sake ages it develops into even richer, more complex flavours. This is an interesting sake to match with food as it can be paired with sweet dishes with pastry, nuts and honey or can be used to match with rich ingredients like foie gras.⁠

Once opened this Kameman 'Genmaishu' will last well for at least 30 - 35 weeks. It can be kept in a cool place or a  refrigerator. It can be enjoyed either lightly chilled (which brings out the acidity) or at room temperature (more rich and concentrated).